Looking for something simple and smoky to pair with your grilled meats and BBQ? This smoky chipotle potato salad is a perfect match. It’s not thick on the sauce—instead, it lets the chipotle peppers and adobo sauce do their job. They provide a nice smoky heat to the potato side, and the adobo adds an excellent earthiness. Feel free to add ingredients as well. Both corn and bacon work well and can be added to this simple recipe.
Chipotle peppers alone provide a nice earthy smokiness, but if you want a little more smoke (without the heat), try a dash of liquid smoke in the recipe. You can also increase the heat without the smoke by adding in some crushed red pepper. Careful with the amount you add – start with a small amount (like half a teaspoon) and ramp up. Crushed red pepper can add a surprising amount of heat relatively quickly.
See it being made:
Like this recipe? You’ll love these too:
- Spicy Corn On The Cob: This recipe is an excellent pairing with chipotle potato salad.
- Jalapeño Popper Mashed Potatoes: All the things you love about poppers are delivered in your mashed.
- Pickled Jalapeño Deviled Eggs: Those pickled chilies give a tasty tang to these deviled eggs.
Smoky Chipotle Potato Salad
Ingredients
- 2 pounds baby red potatoes
- 1/2 cup celery diced
- 1/2 cup flat leaf parsley minced
- 3 scallions chopped (both green and white parts)
- 1 chipotle pepper minced (from chipotle peppers in adobo sauce)
- 3 tablespoons olive oil more as needed to coat
- 2 tablespoons red wine vinegar more to taste
- 1 teaspoon adobo sauce from chipotle peppers in adobo sauce
Instructions
- In a large pot of boiling water, add the baby red potatoes and a pinch of salt. Boil the potatoes for 8 to 10 minutes (until they are cooked through).
- Remove the potatoes from the water and allow them to cool to near room temperature. Cut each potato into quarters.
- Add the potatoes to a large bowl and add the celery, parsley, scallions, chipotle pepper, adobo sauce, olive oil, red wine vinegar, and liquid smoke. Stir to coat. Add additional olive oil and/or red wine vinegar as needed to coat/adjust tanginess.
- Add salt and pepper to taste, then serve.